Ron Wilson

Ron Wilson

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Preparing Perfect Pesto with Rita

I had to prune my basil and got just enough to make my favorite freezer pesto. Now when you have an abundance of basil, go ahead and double the batch!


2 cups basil leaves, packed or more to taste

Handful fresh parsley leaves

1 cup shredded Parmesan cheese

1 tablespoon pine nuts

1 clove garlic, minced, to taste

Pepper to taste

Olive oil: start with 1/3 cup and go from there

I use my food processor. Place everything but oil and pepper in the food processor and process until blended. Pour in oil and process until smooth. Pack into freezer containers.

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